SP732

EAT
SMART
Get Your
Family to
the Table

Cooking
Basics
EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Introduction

This publication provides information you may find helpful when you prepare recipes.
• Kitchen equipment (page 2)
• Measuring (page 3)
• Measurement equivalents (page 4)
• Recipe preparation steps (page 5)
• Cooking terms (pages 6-7)
• Ingredient substitutions (pages 8-11)
• Trimming the fat from our diets (pages 12-14)
• Healthy cooking tips (page 15)
• Cooking with herbs, spices and seasonings (pages 16-18)
• Seasoning your food with less salt (page 19)
• Food yields (pages 20-21)
• Putting out a cooking fire (page 22)

Use this information to prepare all your recipes.

Then enjoy the food you’ve prepared!

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Kitchen Equipment

Put an “X” in front of the kitchen equipment on the left you already have or substitute items on the right as
needed. There may be other items you could substitute.
Kitchen Equipment Substitute Items
_____ Measuring cup _____ Marked jar or baby bottle
_____ Strainer _____ Pan with a lid or cover
_____ Cookie sheet _____ Cake pan, pizza pan
_____ Rolling pin _____ Smooth bottle or glass
_____ Potato masher _____ Forks
_____ Measuring spoons _____ Regular teaspoon and/or tablespoon
_____ Vegetable peeler _____ Sharp knife
_____ Mixing bowls _____ Kettle, pan or storage containers
_____ Cutting board _____ Sturdy plate
_____ Pie pan _____ Flat cake pan
_____ Round cake pan _____ Square or oblong pan
_____ Biscuit/cookie cutters _____ Lids, rim or jars, rim of cans, glasses
_____ Ladle for serving soup _____ Cup with handle
_____ Pancake turner _____ Two knives, fork
_____ Cooling rack _____ Oven rack
_____ Rotary beater _____ Fork
_____ Wire whisk _____ Two forks or jar with tight lid
____ Pot holder _____ Folded towel
_____ Pastry blender _____ Two knives
_____ Grater _____ Sharp knife

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Measuring

DO NOT MEASURE ANY INGREDIENTS OVER THE MIXING BOWL.
One of the skills needed to prepare food is measuring. Let’s review some important points about measuring.

Measuring Liquid Ingredients

• Use a liquid measuring cup to measure water, oil, fluid milk, juices and syrup.

• Measure liquids in marked, clear containers.

• Set measuring cup on a flat surface. Check at eye level to make sure the correct amount is measured.

Measured Dry Ingredients

• Measure dry ingredients in containers that allow you to level off the ingredients across the top edge.

• Use a dry measuring cup to measure ingredients like flour, sugar, cornmeal, dry milk and
solid shortening.

• Sift or fluff dry ingredients, like flour, with a fork before measuring.

• Spoon dry ingredients into dry measuring cup. Level off ingredients with the flat edge of a knife.

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Measurement Equivalents

3 teaspoons = 1 tablespoon

4 tablespoons = ¼ cup

5 1/3 tablespoons = 1/3 cup

8 tablespoons = ½ cup

10 2/3 tablespoons = 2/3 cup

12 tablespoons = ¾ cup

16 tablespoons = 1 cup

16 ounces = 1 pound

2 tablespoons = 1 fluid ounce

1 cup = 8 fluid ounces

1 cup = ½ pint

2 cups = 1 pint

4 cups = 1 quart

4 quarts = 1 gallon

Abbreviations
Tbsp. = tablespoon
Tsp. = teaspoon
Oz. = ounce

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Recipe Preparation Steps

1. Read the recipe to make sure you have all the food and equipment you
need. Be sure you have enough time to prepare the recipe.
2. Clear and clean a work area.
3. Set out all ingredients needed.
4. When necessary, preheat the oven, then grease and flour pans.
5. Prepare the recipe.

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Cooking Terms

Boil: To heat liquid until bubbles break to the surface, or to cook in boiling water.

Broil: To use direct heat to cook.

Coat: To cover entire surface with a mixture, such as flour or bread crumbs.

Core: Using a sharp knife, remove the core/seeds of a fruit.

Cream: To stir one or more foods until they are soft.

Crisp-tender: Describes the “doneness” of vegetables when they are cooked only until tender and remain
slightly crisp in texture.

Cut in: To mix fat into dry ingredients using a pastry blender, fork or two knives, with as little blending
as possible until fat is in small pieces.

Dice: To cut into small, square-shaped pieces.

Drain: To put food and liquid into a strainer (or colander), or to pour liquid out of a pot by keeping the
lid slightly away from the edge of the pan and pouring away from you.

Flute: To pinch the edge of dough, such as on a pie crust.

Fold: To mix by turning over and over.

Fork-tender: Describes the “doneness” of a food when a fork can easily penetrate the food.

Knead: To mix by “pushing” and by folding.

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Cooking Terms (cont.)

Marinate: To soak in a seasoned liquid to increase flavor and tenderness.

Mince: To cut or chop food into small pieces.

Mix: To combine ingredients using a fork or spoon.

Oil: To apply a thin layer of vegetable oil on a dish or pan. Vegetable spray may be used instead.

Sauté: To cook in a small amount of fat or water.

Scald: To heat milk until bubbles appear (bubbles should not be “breaking” on the surface).

Shred: To rub foods against a grater to divide into small pieces.

Simmer: To cook at a temperature that is just below the boiling point. Bubbles form slowly but do not
reach the surface.

Steam: To cook over boiling water.

Stir fry: A method of cooking in which vegetables are fried quickly to a crisp-tender state while stirring
constantly.

Stock: Water in which vegetable(s) or meat has been cooked. Stock liquid should be stored in the
refrigerator.

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Ingredient Substitutions

Have you ever been all set to prepare a favorite dish and suddenly discover you do not have one of the ingredi-
ents for your recipe? Here are some substitutions that can be used.

Ingredient Amount Substitutions

Baking powder 1 teaspoon ¼ teaspoon baking soda plus 5/8 teaspoon cream of tartar,
or ¼ teaspoon baking soda plus ½ cup sour milk, or butter-
milk (if using sour milk or buttermilk, decrease liquid called
for in recipe by ½ cup)

Beef or chicken broth 1 (14½ oz.) can 2 teaspoons instant beef or chicken bouillon granules with
water to equal amount of broth specified

Bouillon cube 1 1 tablespoon soy sauce

Dry bread crumbs ¼ cup ¼ cup cracker crumbs, corn meal or 1 cup soft bread
crumbs

Butter 1 cup 7/8 to 1 cup shortening plus ½ teaspoon salt, or 1 cup

margarine

Catsup or chili sauce 1 cup 1 cup tomato sauce plus ½ cup sugar and 2 tablespoons
vinegar (for use in cooking only)

Corn syrup 1 cup 1 cup sugar plus ¼ cup liquid (use the type of liquid that is
called for in the recipe)

Cornstarch 1 tablespoon 2 tablespoons all-purpose

flour, or 2 tablespoons
quick-cook tapioca

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge Handout

Cooking Basics: Ingredient Substitutions

(cont.)
Ingredient Amount Substitutions

Egg (cake batter only) 1 2 tablespoons mayonnaise

Flour, all-purpose 1 tablespoon ½ tablespoon cornstarch or quick-cooking tapioca (for

thickening)

Flour, all-purpose 1 cup sifted 1 cup plus 2 tablespoons sifted cake flour or 1 cup unsifted
all-purpose flour minus 2 tablespoons

Flour, cake 1 cup sifted 1 cup minus 2 tablespoons sifted all-purpose flour

Garlic 1 clove, small 1/8 teaspoon garlic powder

Gelatin, flavored 3 ounce package, a tablespoon plain gelatin plus 2 cups fruit (prepared with
water) juice

Herbs, fresh 1 tablespoon 1 teaspoon dried herbs

Honey 1 cup 1½ cups sugar plus ¼ cup liquid (use liquid called for in
recipe)

Lemon 1 medium 2-3 tablespoons juice and 1-2 teaspoons rind

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Ingredient Substitutions

Ingredient
(cont.)
Amount Substitutions

Lemon juice 1 teaspoon ½ teaspoon vinegar (for use as acid source in cooking only)

Milk, buttermilk 1 cup 1 cup yogurt or 1 cup sour milk (make sour milk by putting
1 tablespoon of vinegar or lemon juice in a measuring cup
and add milk to 1 cup mark)

Milk, whole 1 cup ½ cup evaporated milk plus ½ cup water

Milk, skim 1 cup 5 tablespoons nonfat

dry milk and 1 cup
water

Onion, fresh 1 small 1 tablespoon dry

minced onion, rehydrated

Prepared mustard 1 tablespoon 1 teaspoon dried mustard

Parsley, dried 1 teaspoon 3 teaspoons chopped fresh parsley

Shortening, melted 1 cup 1 cup vegetable oil

Sour cream 1 cup 1 cup yogurt

Sugar, white 1 cup 1 cup corn syrup minus ¼ cup liquid in recipe, or 1 cup
brown sugar (firmly packed), or 1 cup honey (reduce liquid
in recipe by ¼ cup), or 1¾ cup confectioners (powdered)
sugar (packed)
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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Ingredient Substitutions

(cont.)
Ingredient Amount Substitutions

Tomato juice 1 cup ½ cup tomato sauce plus ½ cup water

Tomato sauce 1 (15 oz. can) 1 (6 oz. can) tomato paste and 1 cup water

Tomatoes 1 (16 oz. can) 3 fresh medium tomatoes, cut up

Yogurt 1 cup 1 cup buttermilk or sour milk (make sour milk by putting 1
tablespoon vinegar or lemon juice in a measuring cup and
add milk to 1 cup mark)

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Trimming the

1.
Fat from Our Diets
Choose meat with the least amount of fat.

2. Remove fat.

• Trim off the fat you can see from meat and poultry.Remove the skin from poultry.

• Remove fat from canned meats.

• Buy tuna packed in water.

• Chill soups and stews and remove the solid fat layer from the top.

3. Cook meats by:

• Baking

• Microwaving

• Broiling

• Grilling

• Boiling

• Stir-frying

• Cook with little or no added fat. Use non-stick pans or spray with cooking spray.

4. Drain fat after browning ground meat. To remove even more fat, rinse the browned ground meat
crumbles with hot (not boiling) water. Then blot with a paper towel.

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Trimming the

Fat from Our Diets (cont.)
5. Eat meat in moderation. Add more grains, fruits and vegetables to your meal.

A deck of cards is about the size of 3 ounces of meat, poultry or fish. Three ounces of meat, cooked and
boneless, is a serving for one adult.

6. Cook with less fat.

• Replace whole milk in recipes with low fat or skim milk.

• Replace cream in recipes with evaporated skim milk.

• Use smaller amounts of full-fat cheese, such as cheddar, or use

lower-fat cheese, such as part skim mozzarella.

• Decrease the amount of fat in recipes. Do not decrease fat if the

recipe has already been reduced in fat. Start by decreasing the fat
by ¼. For example, if a cake recipe calls for 1 cup of margarine, use
¾ cup of margarine. The fat in recipes for quick bread, muffins and
some soft cookies can be decreased by ½. For example, if a muffin
recipe calls for 1 cup oil, use ½ cup oil.

• Replace chocolate and nuts with raisins or chopped fresh fruits or canned fruits.

• Replace sour cream with nonfat or low-fat source cream or low-fat yogurt.

• Decrease the amount of oil in homemade salad dressings. Try using one part oil to two parts vinegar.

7. Use skim milk or low-fat milk in place of whole milk. It may be easier to take one step at a time. Start by
switching from whole milk to 2 percent low-fat milk. Later, switch to 1 percent low-fat and then to skim
milk.

8. Add less fat to food.

Small amounts of these fatty extras can add a lot of fat. Use these sparingly:

• butter or margarine

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Trimming the

Fat from Our Diets (cont.)
• sour cream

• oil or shortening

• salad dressing

• cream cheese

• mayonnaise

• bacon grease or bacon

• tartar sauce

• non-dairy creamer (liquid or powder)

9. Many foods taste good with less fat. Substitute nonfat or low-fat items for high-fat items.

• Sandwiches: use mustard, ketchup, low-fat or nonfat salad dressing, onion, tomato,
lettuce and sprouts.

• Vegetables, soups and dried beans: Flavor vegetables with Low-fat margarine
spreads, onion, garlic, lemon juice, spices, salsa or vinegar. Flavor soups and bean
dishes with lean diced ham, smoked turkey or bouillon instead of fatty cuts of meat
like salt pork.

• Bread, muffins and rolls: Use jam, jelly, fruit spreads or small amounts of low-fat mar-
garine or low-fat spreads.

• Pasta, potatoes and rice: Use low-fat margarine or low-fat yogurt on potatoes. Rice
and pasta do not need fat added to the cooking water.

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Healthy Cooking Tips

Ways to Increase Fiber Ways to Decrease Sugar
• Choose whole grain instead of • Try using ¼ to 1/3 less sugar in baked foods
refined products. For example, use and desserts. *For example, if a fruit pie recipe
whole wheat flour, brown rice, calls for 1 cup of sugar, use ⅔ or ¾ cup sugar. This
works best with quick breads, cookies, pie fillings,
oatmeal, whole cornmeal and barley.
custard, puddings and fruit crisps. It may not work

for some cakes. Do not decrease the small amount
• Whole-wheat flour can usually be of sugar in plain yeast breads because it provides
substituted for up to ½ of the white food for the yeast and helps the bread rise.
flour in recipes. For example, if a
recipe calls for 2 cups of flour, try 1 • You do not have to add sugar when canning
cup or white and 1 cup of whole- or freezing fruits. Or, you can buy unsweetened
wheat flour. frozen fruit or fruit canned in its own juice or wa-
ter.
• Add fruits to muffins, pancakes,
salads and desserts. Add vegetables • Increase the amount of cinnamon or vanilla in
to casseroles and salads. a recipe to make it seem sweeter.*


• Add grated or mashed vegetables
or fruits to sauces or baked goods. For *Do not do this if sugar in the recipe has already been
example, you can add grated carrots to reduced.
spaghetti sauce and meat loaf.

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Cooking with Herbs, Spices

and Seasoning
Herbs and spices can add flavor and variety to your food. Use a little at first, then add more when you are sure
you like the flavor. To substitute dry herbs for fresh, use ¼ teaspoon powder or 1 teaspoon crushed for 1 table-
spoon fresh chopped herbs. Some herbs and spices are expensive. You might want to buy only a few of the less
expensive herbs and spices you will use.

Herbs and spices lose flavor and can spoil or get buggy if kept in the cupboard longer than a year. If you use
herbs and spices slowly, buy small containers, or store them in the freezer.

Herbs, Spices
and Seasonings Uses

Allspice A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie,
apple cider, cakes, cookies, chicken, beef and fish dishes
Basil Tomato and egg dishes, stews, soups and salads

Bay leaves Tomato dishes, fish and meat dishes

Celery seed Juices, soups, salads, vegetables, pot roasts, poultry, rolls and biscuits

Chili powder Chili, bean and rice dishes

Chives Potato dishes, soups, dips and sauces

Cilantro Latin American, Indian and Chinese dishes, salsa, stir fries,
(Coriander leaves) legume or rice salads, hot cooked rice, grilled chicken or fish, or
a dish of ripe tomatoes. Use fresh if possible.

Cinnamon French toast, fruit and fruit salads, sweet potatoes, pumpkin and
squash, puddings and apple desserts, ham or pork chops

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Cooking with Herbs, Spices

and Seasoning
Herbs, Spices
and Seasonings Uses

Cloves Whole cloves on ham or pork roast; ground cloves to season pear
or apple desserts, beets, beans, tomatoes, squash and sweet potatoes

Coriander seed Middle Eastern dishes, spice cakes and cookies, soups, roast pork
and salad dressing

Cumin Mexican, Middle Eastern and Indian dishes; beef and lamb, dry
bean dishes, marinades, chili and tomato sauces; ingredient in
curry powder

Dillweed Tuna or salmon salad, potato salad, pickles, dips and sauces

Garlic Mexican, Italian and Oriental dishes and in salad dressings; can be
used fresh or dried, minced or powder

Ginger (fresh) Oriental dishes, marinades for chicken or fish, fruit salad, dressings

Ginger (ground) Gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing,
squash, sweet potatoes

Ground peppers: black,

Cayenne & white pepper Meats, casseroles, vegetables and soups

Italian seasoning A mixture of marjoram, oregano, basil and rosemary; use in

Italian dishes such as spaghetti

Marjoram Egg and cheese dishes, meats, fish, poultry and vegetables

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Cooking with Herbs, Spices

and Seasoning
Herbs, Spices
and Seasonings Uses

Mint Fruit salads and fruit soups, melon, berries, cold fruit beverages, cooked carrots
or peas, chilled yogurt soup, lamb, tabbouleh

Mustard Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and
relishes

Nutmeg Cooked fruits, pies and desserts, baked items, spinach, sweet potatoes, eggnog
and French toast

Onion Any dish where onion flavor is desired; can be used fresh or dried (minced or
powder)

Oregano Italian dishes, chili, omelets, beef stew, meat loaf, pork and vegetables such as
broccoli or tomatoes

Parsley Meat, soup or vegetable dishes; adds color

Paprika Stew, chicken, fish, potatoes, rice and hard-cooked eggs

Rosemary Egg dishes, meats, fish, soups and stews, and vegetables

Thyme Fish, poultry or meats, in soups or stews, vegetable salads

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Seasoning Your Food with Less Salt

Try using herbs and spices to season your food. You may find that you can cut down the amount
of salt you use.

Some seasonings contain salt and/or sodium. Use these sparingly:

 Garlic salt

 Celery salt

 Seasoned salt

 Soy sauce

 Onion salt

 Monosodium glutamate (MSG)

Many seasoning mixtures contain a lot of salt – read the label!

Adopted from “Cooking with Herbs and Spices: in “creative cooking” from the University
of Wisconsin Extension.

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Food Yields

Apples 1 pound = 3 medium = 3 cups slices
Bananas 1 pound = 3–4 medium = 1½ cups mashed = 2 cups sliced
Beans (dry) 1 pound = 2–2½ cups (dry) = 6 cups cooked
Bread crumbs 4 slices bread = 2 cups fresh crumbs = 1⅓ cups dry crumbs
Butter, margarine
or shortening 1 pound = 2 cups
Cabbage 1 pound = 6 cups shredded = 2–3 cups cooked
Carrots 1 pound = 3 cups sliced = 1½ cups shredded
Cheese 4 ounces = 1–1⅓ cups shredded
Coffee 1 pound = 40–50 cups brewed
Cornmeal 1 pound = 3 cups (dry) = 12 cups cooked
Eggs (medium) 1 dozen = 2 cups
Eggs whites (large) 8 eggs = 1 cup
Flour, all purpose 1 pound = 4 cups sifted
Flour, whole wheat 1 pound = 3½–3¾ cups
Graham crackers 12 squares = 1 cup crumbs
Ground meat
(beef, pork, turkey) 1 pound = 2 cups ground
Lemons 1 lemon = 2–4 tablespoons juice
Macaroni, spaghetti 1 pound = 5 cups (dry) = 8–10 cups cooked
Milk, evaporated 6 ounce can = 1½ cups reconstituted
Oatmeal ½ cup (dry) = 1 cup cooked
Onions 1 pound = 3 large
Oranges 1 orange = 6 tablespoons juice

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Food Yields (cont.)

Potatoes 1 pound = 3 medium = 3½ cups sliced = 2 cups mashed
Raisins 1 pound = 1 ¾–3 cups
Rice, regular white
or brown 1 pound = 2½ cups (dry) = 7½ cups cooked
Saltines 22 crackers = 1 cup crumbs
Sugar,
white-granulated 1 pound = 2 cups
Sugar, brown 1 pound = 2¼ cup (firmly packed)
Yeast (active dry) 1 packet = 1 tablespoon

From Jane Brody’s Good Food Gourmet, 1990, W.W. Norton & Co. Inc.

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EAT SMART Expanded Food and Nutrition Program
Starting with the Basics:
Food, Equipment and Knowledge

Cooking Basics: Putting Out a Cooking Fire

1. Turn the stove or oven off immediately!
2. Use a fire extinguisher to put out a fire.
• If you do not have a fire extinguisher, cover the pan with a lid or other non-flammable object to
suffocate the fire.
• If covering the pan is not possible, pour salt or baking soda on the fire.
3. If the fire does not go out immediately, call the fire department.
Don’t throw water on grease fires.
The best way to put out a fire is with a fire extinguisher. Many buildings, such as apartment buildings, must
have fire extinguishers in the hall or other areas close to each unit. If there is a fire extinguisher where you live,
know where it is located and how to use it.

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 Expanded Food and Nutrition Program

11-0178 SP732-10M-11/11 R12-5310-206-013-12

The University of Tennessee. All rights reserved. This document may be reproduced and
distributed for nonprofit educational purposes providing that credit is given to University of
Tennessee Extension.

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